Pizzeria Pizza Dough

Whenever I give my kids free rein and ask them what they want for dinner, 9 times out of 10 the answer is "PIZZA!" -- which means I sling a lot of pizza dough in my kitchen.

If you enjoy making pizza at home, you can certainly use a store bought dough -- I do all of the time -- but have you ever tried making homemade dough? Intimidating? Totally! But after making it once you'll realize just how easy it is. After all, you only need a few basic ingredients to produce a simple, delicious dough which bakes into bubbly, crispy perfection (and is also a ton of fun to prepare).

Wait a minute, Catherine. This recipe is called White Wheat Pizza Dough? Isn't white wheat the same thing as white flour?

That's exactly what I thought the first time I heard about white wheat, but white wheat is in fact a naturally colorless whole wheat which has virtually the same nutritional benefits of the traditional whole wheat you are used to. Plus it has a milder flavor than whole wheat, making it more appealing to people accustomed to the taste of refined flour. (Hmm, who could some of those people be…..kids perhaps?!)

You can use this nutritious Pizzeria Pizza Dough to make everything from Pizza Balls, to Pizza Pinwheels, to my fave, Quilt Pizza (and how to make it), which I let my kids top with tons of vegetables before popping it in the oven. Give your own little sous chefs that job and you've got one fun meal in store for everyone.

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Catherine McCordCatherine McCord

White Wheat Pizza Dough(makes 4 9-inch round pizzas )

Prep Time: 75 mins,(PT75M)

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Whenever I give my kids free rein and ask them what they want for dinner, 9 times out of 10 the answer is "PIZZA!" -- which means I sling a lot of pizza dough in my kitchen.
If you enjoy making pizza at home, you can certainly use a store bought...

Preparation

1. Combine the yeast and water in a bowl and allow to stand until foamy, about 5 minutes. (Make sure to check the expiration date on the yeast. If it doesn’t foam, your yeast may be old and you will need to buy fresh yeast.)

2. Stir 3 cups of the flour and salt into a bowl (or the bowl of a standing mixer, using a dough hook attachment).

3. Add the olive oil and honey to the yeast mixture and stir to combine.

4. Add the liquid mixture to the dry ingredient mixture on the low setting for 3 minutes or until smooth and elastic (you can also combine the liquid with the flours in a bowl and knead the dough by hand on a clean surface for 10 minutes until smooth and elastic). You want the dough to be smooth and bounce back when you press it. If your dough is too wet and sticky, add more flour, 1/4 cup at a time, until you reach a soft and elastic consistency.

5. Transfer ball of dough to an oiled bowl, cover the top of the bowl with a dish towel and let rise for 1 hour. The dough will double in size.

6. Preheat oven to 500° F.

7. Turn dough out onto a lightly floured surface and knead for 15 seconds. Cut into 4 equal balls, form each into rounds and flatten with your hands into a disk. Let the disks rest for 5 minutes.

8. Take a disk and, holding the dough at the edges, pinch and pull the dough to 9 inches across. Periodically switch from pulling and pinching the dough to stretching it out using your knuckles. If you're feeling adventurous, form your hands into fists, rest the dough on top of them and stretch outwards. Don’t be scared to throw the dough up in the air! It actually helps form an even circle. (This last bit was recommended to me by my friend who used to work in a famous pizza kitchen!)

9. Spread sauce on your dough and top with desired toppings. Bake 10-15 minutes, or until crust is golden brown.

To Freeze: After step 7, place one round disk on a parchment lined plate or cookie sheet and layer the rest of the disks on top, laying parchment in between each disk. Freeze for one hour and then transfer the stack of frozen pizza disks to a freezer bag. Disks can be stored in the freezer for up to 3 months. When ready to use: remove the disk(s) from the freezer and let them defrost in the refrigerator for 24 hours. Then, let them come to room temperature and continue following steps 8 and 9.

Linda Haile

February 26, 2014 at 2:49 am

September 2, 2013 at 10:30 am

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Peggy

July 25, 2013 at 11:11 am

Hi do you now if your white wheat was soft or hard because everywhere I have read soft white wheat is not to be used w. yeast it is used for baking muffins, pastry, cookies, things that do not require yeast?

catherine

July 24, 2013 at 9:17 am

Jessica

June 6, 2013 at 12:08 pm

Once again, you’ve done it. A recipe that did not fail me or vice versa. In fact, it was between your recipe and Bobby Flay’s. I chose yours. What should I do with the dough if I don’t want to use it until later tonight or tomorrow? Just put in fridge? Leave at room temperature before forming into disks? It’s actually out now rising so if you answer this soon, I’ll love you even more than I already do.

catherine

May 15, 2013 at 12:52 pm

March 19, 2013 at 3:18 pm

I’ve been searching hi and low for a good, easy pizza dough recipe. I hope I just found it! I used my bread machine on the dough cycle this afternoon, but we weren’t quite ready to use the dough when it was done. I froze two balls of dough and put two others on the counter. They are rising again!! Hoping it all turns out alright when we make pizza in an hour or so

October 16, 2012 at 6:09 pm

October 16, 2012 at 6:33 pm

It wasnt too hot. I pulled my yeast out of the fridge and placed it in the bowl, is it possible that the yeast was too cold? I will try again tomorrow and take a temperature of my water. Im new to all of this still, I know I will have some trial and errors.

catherine

October 17, 2012 at 11:58 am

Yes, it is possible that is was too cold! If your yeast was cold and the water wasn’t warm enough then it may not have gotten to the correct temperature to activate!

October 9, 2012 at 1:21 pm

February 4, 2014 at 5:31 am

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October 8, 2012 at 4:10 pm

My family are not wholemeal (whole wheat) fans but I have been able to slip in pizza bases with half whole wheat/half white flour and they are really very nice. I have a feeling white whole wheat flour might be a while coming to Australia!

Ami

October 8, 2012 at 11:06 am

February 5, 2014 at 7:14 pm

Great to see you live on TV, Dr. Davis! Now other talk shows will probably pick up on what poeple are talking about, have you on, and you’ll get the time to explain about the health improvements so many of us are talking about!Nancy

October 8, 2012 at 10:03 am

How many tsp’s would equal 1 package of dry yeast? I have a large refrigerated bag of dry yeast from Costco. I usually do 2 1/4 tsp for homemade dough so I am wondering if this recipe will use the same.

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